Caprese chicken

Fresh chicken breasts (boneless) cut in strips, or tenders.
Mozzarella cheese
Fresh basil
Balsamic vinegar
3 cloves garlic
Salt and pepper

Heat pan on med high, add oil. Cut chicken. Salt and pepper first side, then place in pan. Salt and pepper 2nd side. Cook chicken 3-4 minutes on each side. Remove from pan. Deglaze pan with balsamic vinegar. Add garlic, basil. Add chicken back in, cover with mozarella so it melts to each piece. Cook for 1-2 min more  or until cheese is melted to taste. Serve with plain pasta.

Note: leftover chicken from this recipe is amazing in burrito bowls with cilantro lime Brown rice.

Easy cheesy Egg pie

Ground beef sausage:
.5 lb Ground beef
1 tblspn maple syrup
.5 tblspn vanilla
2 tsp dried garden basil
1 pinch of nutmeg
1 tsp garlic salt
Mix well, cook

1 mom's pie crust, unbaked

Frozen spinach to taste
1 large clove of garlic
.5 cup feta cheese
.3 cup cheddar cheese
4-5 large eggs
1 cup milk (almond or cow)
.5 lb sausage

Preheat oven to 375. Grease pie pan, add shell. Make sausage, scoop out meat into paper towel. Add spinach and garlic to same pan. Once cooked add feta and cheddar. Add meat back in and let meld. Beat eggs well, add milk. Put meat  Mix into pie shell and cover with egg mix. Bake for 30 min or until center is set.

Original recipe here:
http://allrecipes.com/recipe/16664/spinach-quiche/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions

Gluten Free Oat Waffles

This recipe is from Cookie + Kate and her whole post can be found here.

They are easy, don't require bananas, and really do taste good.

INGREDIENTS

• 1½ cups (128 grams) oat flour*
• 2 teaspoons baking powder
• ½ teaspoon salt
• Pinch of cinnamon, optional
• ¾ cup room temperature milk of choice (light coconut milk, nut milk, cow's milk)
• ¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons butter, melted
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
2. Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
3. Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you're ready to serve.
4. Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!

Oat Blender Pancakes

I got this gluten free recipe from Mountain Mama Cooks, here. We really like it. It only takes a few minutes to make, and pretty much makes itself.

• 2 cups oats
• 1 1/4 cups vanilla almond milk
• 1 large ripe, organic banana
• 1/2 teaspoon ground cinnamon
• 1 heaping tablespoon local honey
• 1/4 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons baking powder
• 1 large egg
• coconut oil or butter for cooking

Add everything except the egg to the blender, blend until smooth. Add egg, pulse until mixed. Cook!

Notes:
The pancakes are best made small, and remain pretty flat when cooked. They are rather good with chocolate chips added. Adding anything frozen makes the batter unable to cook in the middle until the pancakes are burned on the outside.